Ingredients
Zucchini grated and drained well 1 cup
Garlic finely grated / chopped 1
Egg 1 large
Breadcrumbs 1/3 cup
Parmesan cheese ¼ cup grated
Green onions chopped 2 tbsp
Fresh coriander leaves chopped 1 tbsp
fresh mint finely chopped 1 tsp ( optional)
Salt n pepper to taste OR green chilies finely chopped to taste
Method
Pre-heat oven to 400 F/ 200 C
Place the grated zucchini in a cheesecloth or paper towel and press firmly to drain out all excess moisture.
In a medium bowl, combine the drained zucchini, grated garlic, egg, breadcrumbs, Parmesan cheese, green onion, coriander leaves, basil, salt n pepper. Mix well
With your hands form the mixture into small round flat cutlets and place on a baking sheet lined with parchment paper.
Bake for 15-18 minutes, until the cutlets are light brown.
Serve the hot cutlets with chutney- mint/ coriander/ dip f your choice.
Note- those who don't want eggs and don't have breadcrumbs, you can use rice flour and besan to get the mixture together.
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